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2022-08-21
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Belon was one of my fav restaurants but was a bit skeptical at the reimagined 2.0 version. Turns out it is all I love about Belon and more. Now I feel silly not to come sooner. Concept is largely the same with some of their signatures remain consistently excellent. The service, menu, plating and ambiance are all upgraded from causal bistro to sophisticated fine dining. Enthusiastic and passionate staff with great service, dishes are meticulously presented with so much thought and care. Their sou
Concept is largely the same with some of their signatures remain consistently excellent. The service, menu, plating and ambiance are all upgraded from causal bistro to sophisticated fine dining. Enthusiastic and passionate staff with great service, dishes are meticulously presented with so much thought and care.
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Their sourdough is TOP class. The natural yeasty aroma with a moist stretchy inner structure is just second to none. The thick crust is so crunchy but not too hard. Seriously can I get a whole loaf please?
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Started the menu with two bite-sized delicacies. Crispy potato ball bursting with a subtle parmesan saltiness. The foie gras tartlet is beautiful to look at and even more amazing in taste. The mousse-like texture slowly melting and releasing the earthy foie gras aroma. It’s very well balanced with refreshing wine jelly and a ultra thin tart base.
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First starter celebrates classic trout, horseradish and dill combo. Absolutely adored the little crispy fish skin on the cured trout, very nice touch. The little parcels made with crunchy thin radish wrap is again clever touch, filled with umami and fresh dill aroma.
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A dish full of creativity and techniques. Perfectly cooked Tiger prawn encased by a flavorful seafood mousse tops with caviar, accompanied by a rich prawn head sauce. Both flavor and textures are so well balanced.
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Who would have thought brioche and sausage can be so extravagant and impressive! The brioche is insanely good, toasted just on the surface with a super soft and buttery mouthfeel. It’s the best vehicle to scoop up that luxurious truffle sauce. The sauce is literally dynamite, sticky and glossy almost looks like crystal on the plate. Personally find the sausage a bit firm and dry, could use a bit more fat in the mix? Nonetheless, a remarkable dish.
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Probably the only dish from original Belon, and it’s as good as before. The truffle mushroom stuffing is their unique signature that I absolutely love, adding extra flavor. The chicken skin is very crispy and completely detached from the chicken fat. Chicken is just cooked, tender and succulent. The chicken is so flavorful already that it doesn’t really need the jus.
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They know one dessert wouldn’t be enough to satisfy diners, so they presented two stunning desserts.
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They’re certainly not shy on rum for the Baba Au Rhum, it hits you right away but the pungent alcohol is also balanced with the lovely chantilly cream and the vibrant mango. The mango custard is a true craftsmanship, almost marshmallow texture, deliberately in disguise among the real mango fruit.
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Still one of the best mille feuille I’ve had. The layers are so incredibly thin and crisp, the pastry feel weightless. I’m not even a cherry person, but the subtle sourness is countered by the mascarpone beautifully. The cherry rum ice cream is very lovely accompaniment.
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Food doesn’t end here, we were treated with gorgeous Kouign Amann to bring home, extending the sweet memory of Belon experience to the following day.
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